And also slathering it on their skin and hair every few days.

It has 1001 uses, and then some.

even though I have P.A.D., Agent Orange connected I believe btw, my doctor tells me I'm healthy as a horse, however healthy a horse is. My cholesterol numbers are right where they should be both HDL and LDL and I eat all these foods, some in excess even

Perfectly healthy at 40-something.

But I just started coconut oil about 6 months ago. It's incredible. Now I get comments on my shiny (male) hair all the time.

I'm not worried about cholesterol at all. Instead, I concentrate on keeping my arteries healthy, and non-inflamed.

Inflammation is the cause of heart disease, not high cholesterol.

While oil cleansing is surprisingly awesome for people with a tendency to clogged pores, coconut oil is a jar full of breakouts waiting to happen.

Don't put it anywhere near your face if you're prone to blackheads or acne, and don't be terribly surprised if it causes clogs and pimples even if you're generally not prone.

It also absorbs almost 100%, unlike anything I've ever bought at the drug store.

I completely disagree with your advice.

Unclogging pores works best with an oil high in linoleic acid. Coconut oil is the oil lowest in linoleic acid (2% versus 75% in safflower oil and 60% in hemp oil, for example of oils which are much better skin treatments) which makes it very prone to causing clogged pores.

If you're not having a problem great. But it's very likely to cause problems for others, and advising it's use is poor advice. Other oils have the same advantages minus the huge disadvantage of promoting blackheads and acne.

using pure coconut oil on my face a few months ago. It's super!

make "fake bread" (almond rice and eggs) since I can't eat wheat, a lot of the recipes I use call for it, but I just can't stand the taste.

Now... rubbing it on my skin might be OK.

That's probably why I don't like the taste. Reminds me of suntanning, not eating.

Deal?

Obviously some people will be allergic to coconuts.

Makes her jealous. She loves it, but it hates her.

For those of us who despise the taste of coconut. And yes, I can taste it through all the disguises people suggest. Maybe they can put it in a capsule for folks like me.

You can buy refined coconut oil that has the odor removed, it's still good for you.

And they do sell it in capsules for an obscene price if that's what you prefer.

But with capsules you're missing out on great things like VCO oil pulling.

Thanks for the information.

It is the only mix I use for pancakes.

Two of the worst things you can put in your body. Total junk.

Who knew?

And when I eat Cottage Cheese, I don't eat that icky low fat stuff. I want the at least 4% Large Curd kind. It's yummy.

Usually it tastes terrible and I want the real stuff.

Cottage cheese is yummy, I love it too. My mom used to home make hers - dry curds but nice and salty and had that punch. YUM. The dry curd you buy in the store is weak sauce compared.

I've never had home made cottage cheese before. I bet it's awesome!

The solids will separate, but will form a sort of "mud," that never coagulates.

awww.
I was going to make some!
thanks for the warning!

My mom made her cottage cheese in the farm days with farm cow milk.

If it doesn't say ultra-pasteurized on the jug / carton, it's just pasteurized in the regular way and is just fine for making homemade cottage / farmer / mozzarella cheeses.

cheese day coming up!

around me to use UHT milk

If it just says "pasteurized" on the container it will probably work.

Thanks, Whisp, I'll let you know how it turns out.

and homemade butter, too, from my grandpa's milk cows. Nothing like it.

I switched to skim milk to reduce calories, even though I thought it tasted watery -- not nearly as good as whole milk. Now that I'm used to it, though, it tastes normal to me, while whole milk tastes kind of greasy.

The same thing happened with salt. I used to dump a lot of salt on various foods. Now that I've stopped doing that, the food tastes fine (again, after an adjustment period), and things that I used to like are now way too salty for my taste.

I'm sure this doesn't work for everything, though.

I never tasted it when I was growing up unless a restaurant put the real thing out with the bread basket. Then I just thought their bread was better than the supermarket stuff.

Fast forward to me in school, finding a butter sale that made it not much more expensive than margarine, and then finding out the difference in restaurant bread had been the butter.

I swapped and just never looked back. I was able to use far less of the real thing because of the increased flavor punch. A few years ago, the news came out that trans fats, the stuff that made margarine solid at room temperature, were a hundred times worse for the arteries than my beloved stick 0 cholesterol, butter. Talk about vindication!

I'm not surprised by any of this list. The closer you get to the real thing, the better off you are.

another 'sin' is when I cook a pork roast - the fat that gets crispy and salty - that's MINE. I don't have it often but it does my soul way more good than my body harm.

Just kid'n but I'm right with you on that.

That is without doubt the best part of a beef OR pork roast !

I cook my eggs in butter, my morning homemade hashbrowns too.

Margarine is disgusting. There is no need to even bother if you aren't going to use real butter (I use unsalted).

My parents were not only cheap, they were (uneducated) health nuts. They went overboard with every new nutrition fad when I was growing up (yes, I was given skim milk as a toddler). So, I grew up on cheap margarine. I could never figure out why 'bread and butter' made me want to barf. I wouldn't let my mom put butter on the bread when she made sandwiches for lunch. I never cared for popcorn at home (but loved theatre stuff - back when they had real butter). At Christmas, my mom would buy real butter as a 'treat' and omg, I ate SO many dinner rolls because the butter was so good! I would beg her to buy butter and she would just say, "No it's too fatty! And expensive!"

When I moved out, I swore I would never buy margarine. For the most part, I have kept that promise (I have bought it a few times for recipes that said you absolutely had to use margarine and not butter...) Oddly enough, one of my daughters has been begging me to buy tubs of margarine because she likes how it spreads on her bread, LOL.

a teaspoon of lecithin and a tablespoon of water. It's ready to spread right out of the fridge and it's something I do during the hottest part of summer when any butter left out turns to axle grease. The proportions are a stick of butter to a quarter cup of oil, at the most. A blender works best for whipping it up.

It's not as good as the real thing but it'll do.

ETA: leave it out of the fridge on a warm day and it'll separate and look pretty awful. You can chill and reblend it, though, after barking at whoever left it out.

I'd rather have her eating butter with an oil than hydrogenated fat. Thank you, I'll have to try it.

eta, I know that water whipped with butter is technically hydrogenated too...

A little cholesterol is a better idea than a lot of trans fat. 90% of our cholesterol load is produced in our livers and is non dietary.

What they found about trans fats is that they turned into glue and coated our artery walls quickly.

2 sticks butter
1/2 cup canola oil
1/2 cup olive oil

Let the butter soften at room temperature.

Whip butter in a large bowl with a hand mixer and slowly add the oils. Mix until well-blended. Refrigerate.

I use organic butter and organic canola oil. It works great as a spread and for cooking.

and canola chews holes in my gut. I've found safflower works best and the addition of an emulsifier (lecithin) and a little water help keep the mixture stable at room temperature so you're not hustling back and forth from the fridge.

However, I make it myself - a yummy healthier version...I pop it in coconut oil, and then sprinkle nutritional yeast flakes and low-salt Tamari soy sauce on it.

It's amazing!!

instead of that crap they soak it down with in theaters.

You'll be amazed by the flavor punch that about 1/4 as much real butter gives you.

Soggy is no good.

that the popped kernels are softer when popped in coconut oil...in butter they ended up too crunchy for me!

and let them steep for the three minutes or so it takes before they start popping.

It softens the shell and makes them pop up extra big and fluffy. Less resistance I guess.

"experts" also be wrong about humans causing climate change?

...observations in studies with narrow parameters, and many of those results may well have stood up over time to further research. However, along the way, before things have time to settle, self-anointed second-hand "experts", with the gleeful aid of popular media, turn correlation into cause, turn a 5% increase in something good into "new superfood", turn a 5% increase in something bad into "poison", and drop all the subtleties and caveats of the original work.

Climate change science is much more solid with much greater agreement coming in from many lines of research, and the crux of it all boils down to a well known, easily observed and replicated properties of C0₂ and methane.

I'd say the same thing here that I said responding to another post:

http://www.democraticunderground.com/?com=view_post&forum=1002&pid=4549304

any of those foods as unhealthy, except maybe for excessive use of salt.

Cows milk tastes greasy to me so I don't drink it, but use it in recipes when called for.

I use coconut oil, love coffee, just ate a few girl scout cookies (samoas ~ heaven) with chocolate, and will eat good popcorn sometimes.

It's meat, chemicals, and too much cholesterol that I avoid.

Food really isn't as complicated as the food industries try to make it out to be.

The internet is full of articles about the "real" truth of things.

Information the experts don't want you to know!

One weird trick to reduce belly fat!

and lists, lots of lists. The top 5 myths about this and that. The top ten former movie stars now working as prostitutes! Or some such attention-grabbing thing to get you to click on their page.

Sad though it may be.

Where I am coconut oil is very popular - but it is expensive. Love all of them.

I eat eggs every day. We buy them from someone who raises chickens locally. They are so free range she often has to hunt the eggs down as the hens try to hide them from her. They are GREAT eggs.

It goes into a lot of detail

The Straight Dope on Cholesterol: 10 Things You Need to Know
http://www.marksdailyapple.com/the-straight-dope-on-cholesterol-10-things-you-need-to-know-part-1/
http://www.marksdailyapple.com/the-straight-dope-on-cholesterol-10-things-you-need-to-know-part-2/

The best way to health is to eat less, exercise more, stay away from sugar and fat.

I'm 55 years old and today -I kid you not!- I was carded at Trader Joe's. Made my day.

Stay away from processed food. Stop eating for taste and eat for nutrition.
[hr][font color="blue"][center]Birds are territorial creatures.
The lyrics to the songbird's melodious trill go something like this:
"Stay out of my territory or I'll PECK YOUR GODDAMNED EYES OUT!"[/center][/font][hr]

I have a family history of high blood pressure. I did my own experiment where I added 1/4 teaspoon (430mg sodium) of sea salt to my daily diet and changed nothing else. My blood pressure increased steadily to the point where 7 weeks later my systolic number was up 7 points and my diastolic up 5 points. It went back to normal after I stopped.

Anyone with family or personal history of heightened blood pressure should understand how their body reacts to salt before taking articles like this to heart.

You are so right. I think it's something like 20 % of the population is sensitive to too much salt. The other 80 % can eat however much they want with no ill effects. Just look at the Asian cup-o-soups with 1500mg of salt in one serving. I would have a heart attack if I ate them.

My dad was on a salt reduced diet because of high blood pressure and I've chosen to leave out the salt from the start. I can tell it's detrimental to me. The hardest thing is eating out. Most places put too much salt, like buffets especially.

Whole Milk. It's better unpasturized (raw) or at least from free range cows. And of course no hormones or antibiotics

Salt. Needs to be unrefined only. The standard brands in the regular isle are all refined.

Popcorn. Goes without saying it has to be organic because 90% of non organic corn is GMO

I use a hot air popper (no oil) and then drizzle olive oil on after and some brewers yeast and cayenne. When you pop with heated oil it usually overheats the oil, even when you use Coconut oil which is the most resistant to heat of the cooking oils.

Eggs. Free range only. Raw is good too, more nutrition than cooked. Make a smoothy. It's sort of like meat, if you can eat it raw it's more nutritious. And since the production of meat taxes the environment it makes sense that you should try to get the most of it.